Sea cucumber (soaked in water)100g

50 grams of abalone

Shrimp100g

50g scallop

Egg white 80g

50 grams of winter bamboo shoots

Jinhua ham 25g

20g carrot

5 grams of ginger

Onion10g

25 grams of rice wine

2 grams of salt

3 grams of monosodium glutamate

Pepper 1g

25g lard (refined)

20 grams of starch (peas)

Detailed steps

1. Cut dry sea cucumber and abalone into nail-shaped thin slices. Scallops are crushed with a knife. Shrimp slices are sized with a little egg white and 30 grams of raw flour (starch 15 grams of water) and cooked in a boiling water pot.

2. Heat the pan to drain the oil, stir-fry ginger (slices) and onion (slices) for several times, cook Shao wine, add chicken soup and 500 grams of water, roll up and take out ginger and onion, add scallops, preserved abalone, sea cucumber, diced bamboo shoots and carrot slices, and adjust the taste (starch 10).